Fresh, Healthy Salsa With Tortilla Chips

Chicksluvrock's Note:

The easiest, freshest, healthiest way to make chips and salsa. This "Pico de Gallo" version of salsa is a great topper for alot of things, also. Try it on a baked potato, hamburgers, tacos, grilled chicken, etc. Add it to smashed avocados for delicious guacamole.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 4

Yield: 2.5 Cups sa ...

• 2 cups tomatoes , chopped
• ½ cup green onion , chopped
• ¼ cup cilantro , chopped
• 1 tablespoon garlic , minced
• 4 ounces black beans , rinsed
• 1 lime
• 1 tablespoon salt
• 1 teaspoon pepper
• 3 corn tortillas
• 2 teaspoons olive oil

Directions:

1. Add first 5 ingredients together. Cut lime in half and squeeze one half at a time over the tomato mixture. Keep one half of the squeezed lime; you will use it for the chips.
2. Add 1/2 tablespoon of the salt. Mix it all together. Be sure to taste test! Keeps in fridge for about a week.
3. To make chips:.
4. Preheat oven to 400 degrees.
5. Brush tortillas with small amount of olive oil. Rub each tortilla with lime wedge. Sprinkle remaining salt. Stack 3 tortillas at a time and cut into fourths with a pizza cutter. Spread tortilla wedges on pan, making sure not to overlap any. Bake for about five minutes.
6. Let chips cool and store in airtight container. Delicious!